1. Carefully
cut away any thick stalk from the spring greens. Blanch the leaves in boiling water for 2 minutes until soft.
Drain and rinse in cold water to prevent them cooking any further. Set aside.

2. Fry the
mushrooms in the rapeseed oil: once the oil has been soaked up add the soya sauce and increase the heat. Keep
cooking until the mushrooms release their juice. Add the chopped nuts and then enough breadcrumbs to soak up any
surplus liquid. Set aside.

3. Sauté the
garlic, carrot and celery in the olive oil until softened. Add the tomatoes and cook (10-15 minutes) until
reduced to quite a thick consistency. Season to taste

4. Take 1/6 of
the mushroom stuffing and roll a spring leaf around it – the end result should be roughly the size of a
cannelloni tube. Repeat with the remaining stuffing and leaves.

5. Place all
six rolled leaves in an ovenproof dish. Pour over the tomato sauce. Cover with aluminium foil and bake at
190°C/375°F/Gas Mark 5 for 30 minutes. Serves 2

Curly Kale and Chick Pea
Curry

3
tbsp organic virgin coconut oil

1 medium onion,
chopped

2 cloves
garlic, crushed

2-4 tsps curry
powder

14oz (400g) tin
chopped tomatoes

14oz (400g) tin
chick peas

4oz (115g)
curly kale, chopped

Sea Salt and
pepper to taste

2 tbsp fresh
coriander, chopped - optional

1. Sauté onion
in oil until it is light brown. Add garlic and curry powder and cook for a further
minute.

2. Add
tomatoes, drained chickpeas and kale. Bring to the boil and cook for 10-20 minutes until kale has softened to
your liking.

3. Season to
taste with salt and pepper. Serve garnished with chopped coriander and rice or salad. Serves
2.

Permission is generously granted by the Vegan Society for the
information provided above, on Calcium in the Vegan Diet. Click on the link below for a informative and
inspiring website by the Vegan Society. The Vegan Society is an educational charity that promotes and
supports the vegan lifestyle.